Pan Seared Scallops Creamy Polenta

The first time I attempted restaurant-style scallops at home, I ended up with rubbery disks that bounced off the plate. After some practice and a very patient husband who pretended rubber seafood was exactly what he wanted for dinner, I finally learned that proper scallop searing is more about patience than technique. Now this dish has become our anniversary tradition—something that feels fancy enough for a celebration but comes together faster than ordering takeout.

Last winter, during a particularly gloomy week when we were all stuck inside, I made this on a Tuesday just to break the routine. My kids actually stopped arguing about screen time long enough to taste the scallops, and my daughter announced she wanted to be a chef when she grew up. Now whenever anyone needs a pick-me-up, this is what they request.

Ingredients

• 16 large sea scallops, cleaned and patted dry: Dry scallops are crucial for getting that golden crust, and wet ones will steam instead of sear no matter how hot your pan gets
• 1 tbsp olive oil: This has a higher smoke point than butter alone, preventing your pan from smoking before the scallops are done
• 1 tbsp unsalted butter: Added to the oil for that nutty, rich flavor that only butter can provide
• Kosher salt, to taste: Scallops need proper seasoning to bring out their natural sweetness
• Freshly ground black pepper, to taste: Freshly cracked adds a subtle warmth that pre-ground lacks
• 1 cup (170 g) coarse cornmeal (polenta): Coarse grind gives the best texture, but stone-ground from a specialty store will be even creamier
• 4 cups (950 ml) whole milk: Full-fat milk makes all the difference here, producing that velvety restaurant texture
• 1 cup (240 ml) water: This prevents the milk from scorching while still maintaining richness
• 2 tbsp unsalted butter: Stirred in at the end for that glossy, luxurious finish
• 1/2 cup (60 g) grated Parmesan cheese: Adds savory depth and helps thicken the polenta naturally
• 1/2 tsp kosher salt: Start here and adjust, as the Parmesan will add saltiness too
• 1/4 tsp freshly ground black pepper: Just enough to complement without overwhelming the delicate scallops
• 2 tbsp unsalted butter: Melted gently for the herb butter that ties everything together
• 1 tbsp fresh chives, finely chopped: Their mild onion flavor brightens without being harsh
• 1 tbsp fresh parsley, finely chopped: Adds fresh color and a grassy note that cuts through the richness
• 1 tsp lemon zest: The essential bright element that keeps the dish from feeling too heavy

Instructions

Start your polenta foundation:

In a medium saucepan, bring the milk and water to a gentle simmer over medium heat. Watch closely because milk can bubble over unexpectedly. Slowly whisk in the cornmeal, pouring gradually to prevent any stubborn lumps from forming.

Cook to creamy perfection:

Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes until thickened. You will know it is done when the polenta pulls away from the sides of the pan and the grains are tender. Stir in the butter, Parmesan, salt, and pepper until everything is melted and incorporated. Keep warm over very low heat.

Whip up the finishing butter:

In a small saucepan, melt 2 tbsp butter over low heat until just liquid. Stir in the chives, parsley, and lemon zest. Set aside but keep it warm enough to stay pourable.

Prep your scallops properly:

Season the scallops generously with salt and pepper on both sides. Make sure they are completely dry by patting them one more time with paper towels. Any moisture on the surface will prevent proper caramelization.

Get your pan ripping hot:

Heat olive oil and 1 tbsp butter in a large nonstick or cast-iron skillet over medium-high heat. Wait until the butter is foaming and just starting to turn golden brown. This is when you know the pan is ready.

Seize the sear:

Add scallops to the pan in a single layer, leaving space between each one. Do not overcrowd the pan or they will steam instead of sear. Let them cook undisturbed for 2 to 3 minutes until a golden brown crust forms.

Flip with confidence:

Turn each scallop gently with a slotted spatula. Cook for 1 to 2 minutes more until just opaque throughout and slightly firm to the touch. Remove immediately to prevent overcooking.

Plate like a pro:

Spoon a generous portion of creamy polenta onto each warmed plate. Arrange 4 scallops on top of the polenta. Drizzle with the herb butter if you made it. Serve right away while everything is hot.

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This recipe became my go-to for dinner parties after I served it to my boss and her husband during their anniversary visit. They spent the entire meal guessing which expensive restaurant I had ordered from, and when I finally told them I made it myself, my boss asked for the recipe before dessert was even served.

Getting That Perfect Crust

I used to crowd the pan because I wanted everything done at once, but I learned the hard way that staggered cooking is worth the extra time. Work in batches if your pan is not large enough, and keep the cooked scallops warm in a low oven while you finish the rest. The reward is that gorgeous caramelization that makes scallops worth every penny.

Polenta Perfection

The secret to restaurant polenta is finishing it with butter and cheese off the heat. I also discovered that using a whisk instead of a wooden spoon for the first few minutes of cooking breaks up any lumps before they have a chance to form. And if you have time, letting it rest covered for five minutes before serving makes it even creamier.

Making It Your Own

Once you have the basics down, this recipe adapts beautifully to whatever you have on hand or whatever sounds good. The core technique stays the same, but small tweaks can make it feel completely new while still being reliable.

• Swap the herbs for whatever is growing in your garden or wilting in your fridge
• Try adding a splash of white wine or lemon juice to the pan drippings for an instant sauce
• Top with microgreens or arugula for a pop of color and fresh contrast

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There is something deeply satisfying about making a dish that looks and tastes like it came from a professional kitchen, especially when you know it only took about forty minutes of actual work. Enjoy those first few moments at the table when everything is hot and perfect.

Your Recipe Questions

→ How do I achieve a perfect sear on scallops?

Pat scallops dry and season them before cooking. Heat olive oil and butter in a pan over medium-high heat, then sear scallops without moving them for a golden crust.

→ What makes polenta creamy?

Slowly cooking cornmeal in milk and water while stirring frequently, then adding butter and Parmesan, creates a smooth, rich polenta texture.

→ Can I prepare the herb butter in advance?

Yes, melt butter gently and mix with fresh herbs and lemon zest ahead of time, then drizzle just before serving for enhanced flavor.

→ What are good wine pairings for this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the richness of scallops and creamy polenta beautifully.

→ How can I add extra richness to the polenta?

Replace some of the milk with cream for a more luxurious, velvety texture in the polenta base.